Instant Pot Turkey with Cauliflower, Olives, and Creamy Lemon Dill Rice

Instructions

1. 1

   1. In a bowl, toss the turkey with 1/2 teaspoon salt, black pepper, sweet paprika, and dried oregano.

2. 2

   2. Set the Instant Pot to Sauté on high. Add the olive oil and butter. Once hot, add the onion and cook for 3 minutes, stirring, until softened. Add the garlic and cook for 30 seconds more.

3. 3

   3. Add the seasoned turkey and brown for 2 minutes, stirring, just until it loses its raw exterior color.

4. 4

   4. Stir in the rinsed rice for 30 seconds so it absorbs the juices. Pour in the broth and scrape the bottom well to release any stuck bits.

5. 5

   5. Scatter the cauliflower and green olives on top without stirring too much. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.

6. 6

   6. When the time is up, allow a natural pressure release for 10 minutes, then carefully quick-release the remaining pressure.

7. 7

   7. Open the lid and add the heavy cream, lemon zest, lemon juice, and fresh dill. Stir gently for 1 to 2 minutes until the rice turns creamy and the cauliflower is tender.

8. 8

   8. Taste and adjust with the remaining salt if needed. Serve hot. If you want to hold it warm, use the Keep Warm function; a safe serving temperature should be around 74°C / 165°F or above.